• 14Nov

    Busy Day Cookies
    submitted by Elaine

    Ingredients

    • 2 cup sugar
    • 1 tsp salt
    • 1/4 cup Hershey’s baking cocoa
    • 1/2 cup butter
    • 1/2 cup peanut butter
    • 1 tsp vanilla
    • 1/2 cup milk
    • 3 1/2 quick oats oatmeal

    Directions

    1. In a sauce pan add the sugar, salt, cocoa, butter, peanut butter, vanilla, and milk
    2. On medium heat bring the mixture to a boil for a few minutes, stirring constantly
    3. Remove the pan from heat
    4. Stir in the oatmeal
    5. Using two spoons, drop small cookie portions on wax paper
    6. As the cookies cool they will stiffen up
  • 05Mar

    Moroccan Berries with Mint Creme
    submitted by Sonya

    Ingredients

    • 1 cup heavy cream
    • 1/3 cup mint leaves
    • 4 cups strawberries or raspberries
    • 1/2 cup zinfandel
    • 6 peppercorns
    • 1 tsp fennel seeds
    • 1 cardamom pod
    • 3 tbsp sugar

    Directions

    1. Pour cream into sauce pan, bring to boil
    2. Submerge mint leaves in cream, remove from heat, cover and allow to steep for 30 min
    3. Remove and discard mint leaves
    4. Create a spice bag for the peppercorns, fennel seeds, and cardamom
    5. In a separate sauce pan add zinfandel, sugar, spice bag, and 2 cups of strawberries to pan, bring to boil
    6. Simmer strawberries for 30 minutes, should begin to form a syrup consistency
    7. Place the remaining strawberries into bowls
    8. Remove spice bag and pour cooked strawberries over uncooked strawberries
    9. Cover with creme, and garnish with mint leaves
  • 05Mar

    Moroccan Seasoning Blend
    submitted by Sonya

    Ingredients

    • 5 tsp ground nutmeg
    • 5 tsp ground cumin
    • 5 tsp ground coriander
    • 2 1/2 tsp allspice
    • 2 1/2 tsp ground ginger
    • 1 1/4 tsp cayenne pepper
    • 1 1/4 tsp ground cinnamon

    Directions

    1. Mix all spices together
    2. Store in air tight container
    3. Makes approximately 8 tbsp of seasoning
  • 05Mar

    Mixed Nut Moroccan Rice
    submitted by Sonya

    Ingredients

    • 2 1/2 tbsp olive oil
    • 1/3 cup pine nuts
    • 1/3 cup slivered almonds
    • 1/3 cup cashews
    • 1 tbsp Moroccan seasoning blend
    • 6 green onions
    • 1 1/2 cup long grain rice
    • 3 cups chicken stock
    • 1 orange
    • 1/3 cup currants
    • 2 tbsp flat leaf parsley

    Directions

    1. Thinly slice green onions
    2. Peel orange, remove pith, cut into 8 segments
    3. Heat 1 tbsp of oil in pan over medium-high heat, add nuts and stir until begin to brown
    4. Add spices to nuts, stir, then remove from heat and put to the side
    5. Add 2 tsp oil to sauce pan heat over medium-high heat and add green onions
    6. Cook for 1 minute then remove and set aside with nuts
    7. Turn heat to high, add remaining oil to pan
    8. Pour rice into pan and coat rice with oil
    9. Add chicken stock and orange slices to rice
    10. Cook, stirring until comes to boil
    11. Reduce heat, cover and simmer for 15 to 20 minutes or until rice has absorbed all of the stock
    12. Remove orange segments
    13. Stir in nut mixture, currants (can substitute with dried cranberries, raisins, dried gooseberries), green onions, and parsley
    14. Use with cooked lamb, fish, or chicken
  • 31Dec

    Perry’s Pancakes
    submitted by Georgia

    Ingredients

    • 1 cup rolled oats
    • 1 1/8 cup milk
    • 2 eggs
    • 2 tbsp oil
    • 1 tbsp brown sugar
    • 1/4 tsp salt
    • 1 tsp baking powder
    • 1/2 cup whole wheat flour

    Directions

    1. Soak oats in milk for 5 minutes
    2. Mix all ingredients together thoroughly
    3. Sprinkle poppy seeds and sesame seed on griddle before pouring batter
  • 31Dec

    Any Fruit Coffee Cake
    submitted by Georgia

    Ingredients

    • 4 cups chopped apples, apricots, peaches, pineapple, blueberries, or raspberries
    • 2 tbsp lemon juice
    • 2 3/4 cup sugar
    • 1/3 cup corn starch
    • 3 1/2 cups flour
    • 1 tbsp baking powder
    • 1 tsp salt
    • 1 tsp ground cinnamon
    • 1/4 tsp ground mace
    • 1 1/4 cup butter or margarine
    • 2 slightly beaten eggs
    • 1 cup milk
    • 1 tsp vanilla
    • 1/2 cup chopped walnuts

    Directions

    1. In a sauce pan add 1 cup water and your choice of fruit
    2. Simmer, covered for about 5 minutes or until fruit is tender
    3. Stir in lemon juice
    4. Mix in 1 1/4 cups of sugar and the cornstarch and stir into fruit mixture
    5. Cook and stir until thickened, then cool
    6. In a mixing bowl add 3 cups of flour, 1 cup sugar, baking powder, cinnamon, mace, and 1 tsp salt
    7. Cut in the 1 cup of butter, until mixture in crumbly
    8. Combine milk, eggs, vanilla
    9. Add to flour mixture, mixing until completely blended
    10. Spread half of the batter in a 13 x 9 inch pan
    11. Spread cooled fruit mixture over the batter
    12. Spoon remaining batter in small mounds over the fruit, trying to spread out evenly
    13. Combine 1/2 cup sugar and 1/2 cup flour
    14. Cut in 1/4 cup butter till crumbly
    15. Stir in walnuts
    16. Sprinkle mixture over batter in pan evenly
    17. Bake at 350 degrees Fahrenheit for 45-50 minutes until toothpick comes out clean
  • 31Dec

    Mango & Orange Sorbet
    submitted by Georgia

    Ingredients

    • 1/2 cup sugar
    • 2 large mangos
    • 1 egg white (optional)
    • 1 cup milk
    • 1 cup cream
    • Juice of 1 orange
    • 1 tbsp orange zest

    Directions

    1. Peel and chop mango
    2. Make syrup with sugar and water simmer 5 minutes
    3. Mix with orange and mango until smooth
    4. Freeze
  • 31Dec

    Candy Cane Cake
    submitted by Georgia

    Ingredients

    • 1 cup cake or pastry flour
    • 1 3/4 cup sugar
    • 12 egg whites
    • 8 oz peppermint candy canes
    • 1 tsp vanilla
    • 1 tsp almond extract
    • 1 tsp cream of tartar
    • 2 cups heavy whipping cream

    Directions

    1. Preheat oven to 375 degrees Fahrenheit
    2. Sift flour and 3/4 cup of sugar
    3. Beat egg whites until foamy, and add cream of tartar, vanilla, and almond extract
    4. Keep beating until firm but not dry
    5. Gently fold 1/3 of the flour mixture into the egg whites.  Repeat twice
    6. Turn batter into a 10 inch tube pan and bake until browned and firm (50-60 min)
    7. Invert on cooling rake for an hour
    8. For topping beat the cream and add the last 1/4 cup sugar until the cream forms soft peaks
    9. Frost cake with topping
    10. Sprinkle with crushed candy canes
  • 31Dec

    Chocolate Frosting
    submitted by Jessica

    Ingredients

    • 1/2 cup butter
    • 2/3 cup Hershey’s cocoa
    • 3 cups powder sugar
    • 1/3 cup milk
    • 1 tsp vanilla

    Directions

    1. Melt butter and stir in cocoa
    2. Alternate adding milk and sugar, while mixing well
    3. Stir in vanilla
    4. If necessary add a small amount of milk
    5. Use on your favorite cake or dessert
  • 31Dec

    General Cake Frosting
    submitted by Elaine

    Ingredients

    • 6 tbsp butter
    • 1 tsp vanilla
    • 1 tbsp milk
    • 4 cups powder sugar

    Directions

    1. Cream butter and sugar together
    2. Add milk and vanilla, mix well until smooth
    3. Add more milk or powder sugar as necessary to get the desired consistency
    4. Add food coloring in needed
    5. Use on any cakes, or desserts of your choice